Buttermilk Scones

Do you take tea time? In America this tradition is often overlooked, but I think it is the perfect afternoon pick me up. I work from home most of the time and a 15-30 minute tea is the perfect way to push through that last two hours. And what's tea without something to snack on?

Buttermilk scones are a perfect accompaniment. I'm partial to taking my scones with clotted cream and lemon curd, but these are absolutely perfect all on their own. I'm a purest when it comes to scones, but the flavor possibilities are endless when it comes to add ins. You can use anything from orange zest to chocolate chips to maple syrup to make these scones your own. A little cheese and garlic can turn them into savory dinner biscuits.

 Assemble your ingredients. cake flour and bread flour are necessary for this recipe. Don't make any substitutions or your scones will come out hard or flat. And don't skip the sifting step even if your flour says pre-sifted. Room temperature butter, eggs, and buttermilk will make a difference. Plan ahead!

Beat the butter and sugar really well. It will give extra lift to your scones. Don't get over-zealous and add all the egg yolks at once. Take your time and do them one by one. 

Add a little bit of the dry mixture and a little bit of the buttermilk. Fold gently. You don't want to overwork the dough. 

Formed into a disc and cut into slices, our scones are ready for the oven!

Buttermilk Scones

Ingredients

2 sticks (1/2 lb) unsalted butter, room temperature
6 Tbsp sugar
3 egg yolks, room temperature
2 1/2 cups sifted cake flour
2 1/2 cups sifted bread flour
2 1/4 Tbsp baking powder
1 1/2 cups buttermilk, room temperature

Directions

1. Preheat the oven to 400°F.
2. Beat the butter and sugar in an electric mixer fitted with a paddle attachment on medium speed until pale, 2 to 3 minutes. Add the egg yolks one at a time, beating well to combine.
3. In a large bowl, combine the two flours and the baking powder, stir to combine. Fold the dry ingredients into the wet ingredients in thirds alternating with the buttermilk.
4. Turn the dough onto a lightly floured surface and form a disc shape. Cut the dough into eight slices. Place the disc on an ungreased baking sheet.
5. Bake for 40 minutes or until golden brown.
6. Transfer the scones to a wire rack and let cool for 10 minutes. Serve warm with clotted cream and lemon curd.